1/4 Photos of Argentinean Potato Salad
Sassy in da South's Note:
Definitely not the tater salad your gramma used to make (unless of course she was from SA). The recipe calls for 1 can of mixed veggies. We usually substitute that with fresh or frozen peas & corn. Try it either way ya like.
My Private Note
Units: US | Metric
- 4 russet potatoes, peeled, boiled, and cubed
- 3 hard-boiled eggs, chopped
- 1 (10 ounce) can mixed vegetables
- 1/2 cup mayonnaise
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard
- 1/2 tablespoon fresh lemon juice
- 1/2 teaspoon dried dill weed
- 5 tablespoons chopped pimento stuffed olives
- salt, to taste
- pepper, to taste
- 1Bring a large pot of lightly salted water to a boil.
- 2Cook peeled potatoes until tender but still firm, about 15 minutes.
- 3Drain, cool, and cube.
- 4Place eggs in a saucepan, and cover with cold water.
- 5Bring to a boil, and immediately remove from heat.
- 6Cover pan, and let eggs stand in hot water for 10 to 12 minutes.
- 7Remove from hot water and allow to cool.
- 8Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
- 9In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives.
- 10Stir to blend.
- 11Pour dressing over the potato mixture, season with salt and pepper, and toss to coat.
- 12Cover, and refrigerate for 1 hour, or overnight.
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Nutritional Facts for Argentinean Potato Salad
Serving Size: 1 (215 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 247.8
- Calories from Fat 84
- Total Fat 9.3 g
- Saturated Fat 1.8 g
- Cholesterol 110.8 mg
- Sodium 253.4 mg
- Total Carbohydrate 34.4 g
- Dietary Fiber 4.6 g
- Sugars 3.7 g
- Protein 7.5 g
The following items or measurements are not included:
pimento stuffed olives